Ingredients : (figure on 3-4 per person for a first course)
Won Ton wrappers
1 bag of 16-20 count peeled/de-veined cooked shrimp (count on 1 large shrimp per 2 raviloli)
1 brick of cream cheese
1/3 cup cocktail sauce
butter
garlic
sea salt
scallions
Thaw shrimp. Be sure to take the tail caps off. Place shrimp, cream cheese, and cocktail sauce in a blender or processor. Pulse until chopped medium-fine. Place a measuring teaspoon of filling on one wrapper, cover with another wrapper and press along the edge especially along the edge of the filling. I cut mine with a round cutter for presentation. It looks pretty that way. Fill a wok 1/3 full with water, place chopsticks in the base and lower an oven safe plate onto the sticks. Alternatively, use an oriental steamer. Ladle a little water on the plate so the pasta does not stick. Gently move the ravioli onto the plate, cover and steam for about 5 minutes. In the meantime, melt some butter with crushed garlic and cook slowly to avoid burning of the garlic, which would turn bitter. Plate in a decorative manner, placing droplets of the butter along the rim. Garnish with finely chopped scallions.
Won Ton wrappers
1 bag of 16-20 count peeled/de-veined cooked shrimp (count on 1 large shrimp per 2 raviloli)
1 brick of cream cheese
1/3 cup cocktail sauce
butter
garlic
sea salt
scallions
Thaw shrimp. Be sure to take the tail caps off. Place shrimp, cream cheese, and cocktail sauce in a blender or processor. Pulse until chopped medium-fine. Place a measuring teaspoon of filling on one wrapper, cover with another wrapper and press along the edge especially along the edge of the filling. I cut mine with a round cutter for presentation. It looks pretty that way. Fill a wok 1/3 full with water, place chopsticks in the base and lower an oven safe plate onto the sticks. Alternatively, use an oriental steamer. Ladle a little water on the plate so the pasta does not stick. Gently move the ravioli onto the plate, cover and steam for about 5 minutes. In the meantime, melt some butter with crushed garlic and cook slowly to avoid burning of the garlic, which would turn bitter. Plate in a decorative manner, placing droplets of the butter along the rim. Garnish with finely chopped scallions.
No comments:
Post a Comment